The sizzling of steaks and racks of spareribs drenched in barbecue sauce can create such a delightful aroma in the air.

And it seems to drift right out of your yard into the neighbourhood and onto the streets causing even the motorists' mouths to water.

During the summer and even in the winter time people love to barbecue because as Alyce Douglas says "it take me out of the hot kitchen into the fresh air and everything, no matter what you put on the barbecue, seems to taste so good''.

This week Mrs. Douglas was barbecuing lamb shish kebabs with green peppers and tomatoes which were sauteed overnight in a pomegranate sauce.

"Barbecuing is a nice cheap way of cooking all year around,'' Mrs. Douglas said.

Chef Fred Ming said barbecuing over an open fire is probably the oldest cooking technique in the world -- and it is still everyone's favourite.

Whether your equipment is a humble hibachi, a Cadillac or kettle grills, or a high-tech gas model, the results are always exciting.

To be a good barbecuer chef Ming said there are certain things you have to know such as your choices of fuel.

"Lump charcoal has its advantages and disadvantages. One advantage is that it burns hot and slow with no chemical additives.

"But the disadvantage is that lump charcoal comes in irregular chunks. It must be broken into more uniform pieces before use. It also throws sparks,'' chef Ming said.

He added: "Standard briquets are much easier and safer to use than lump charcoal. However, it has a chemical base which must be burned off, which takes 15 to 20 minutes. Instant lighting briquets start quickly and are convenient to use but it cost more than other fuels.'' Aromatic wood chips and chunks give a unique smoked flavour to foods but they must be soaked in water for at least 30 minutes before placing over lighted charcoal.

Chef Ming also said that when using propane gas in your barbecue there is instant heat. But, "it provides a less smokey flavour, though any differences are virtually undetectable in quick cooking foods.'' To help prevent your food from sticking to the barbecue chef Ming suggested heating the grill rack and brushing it with oil before placing food on it.

This also produces those distinctive grill marks on foods.

"Foods to be grilled should be cool but not cold. Bring large cuts of meat to room temperature before grilling to shorten cooking time and help food cook more evenly.

"Try not to pierce meat unnecessarily, as juices will be lost. Use tongs for turning,'' chef Ming said.

Chef Joe Gibbons added a few more tips for barbecuing meats and fish. "When barbecuing chicken you should always keep it on the bone because it helps retain the moisture,'' Mr. Gibbons said.

He added: "You always want to marinade your meats and when possible use aromatic woods like hickory, and cherry wood. They are designed for the barbecue and can be found at retail outlets.

"The woods add a bit more flavour and they should be put in during the last 10 minutes. But first soak them in water.'' Chef Gibbons also said one must be careful not to overcook red meats. "The thicker the cut the better. Red meats should be at least an inch thick because it gives you time to develop the barbecue flavour on the outside. If the meat is thin like liver, it can be cooked on each side for two to three minutes -- any longer it will cook right through giving a cardboard effect.'' He added that marinating meat helps to keep it moist and it is also good to baste as well. "Whether you baste meats while on the barbecue depends on the piece of meat.

"You should not use a lot of oil on meats because that could cause flames. If there are a lot of flames it means you are doing something wrong and it can leave a singed or bitter taste.'' Chef Gibbons also said that when barbecuing fish you should marinade for an hour. "Fish is best barbecued whole. And vegetables that are placed on the grill should be sliced thick or left whole and brushed with a little oil and seasoning.'' There are many different sizes and styles of barbecues on the market from the popular broil king to Feast 50,000 BTU with side burners.

At Masters Limited sales manager Christopher Edmunds said the type of barbecues people are buying have differed from last year.

"This year customers seem to be going for the larger Feast 50,000 BTU with side burners,'' Mr. Edmunds said.

He added: " A lot of people are now taking the barbecues with them on picnics and if they are cooking for the whole family they need a larger barbecue.

"The small portable barbecues are also going well but it is just interesting that the bigger ones are going more.'' At Pearman and Watlington chief customer consultant Ralph Bean said the gas barbecues seem to be very popular along with the Webber charcoal barbecues "because you can take them to the beach.

"Right now we have an item called the easy cooker and outdoor gas grill which people seem to like. It is almost like the grills they have in the restaurant for cooking fish cakes and hamburgers,'' Mr. Bean said And at Gorham's Gary Swainson said Broil King barbecues are very popular as well as the Thermos brand.

SUMMER COOKING -- Mother of three, Alyce Douglas, says barbecuing is the perfect way to prepare meals because it gets her out of the kitchen and makes everything taste better.